KATHAL  KE  SHAAMI  KABAB(Raw Jackfruit Shaami Kababs)

KATHAL KE SHAAMI KABAB
(Raw Jackfruit Shaami Kababs)

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This summer we went to visit Thekkady in Kerala …the resort we were staying was a paradise in itself, it was a small cozy property and the service provided by the efficient staff was A++… I must say it was a memorable and rejuvenating stay at “Amaana Plantations Resort”, the resort is a Cardamom and Pepper Plantation and our room had the best view of the plantations… it was breathtaking view on both the sides of our room and even while relaxing on our bed we felt like we are in the lap of nature… it was so soothing for our eyes and mind both… must say truly blissful.

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We took a trek of the plantation and first time saw how the cardamoms and pepper plants look like and the guide also told us that the cardamom plants need some shade as direct sunlight is not good for the crop so they have planted tall jackfruit trees in between of the cardamom plantation to give the cardamom plants there needed shade. It was jackfruit season and all over I can see was jackfruits hanging of different shapes and sizes, as such I am not a big fan of ripe jackfruit, but raw jackfruit I can go crazy and create multiple dishes……some of our family favorites are jackfruit curry with potatoes, jackfruit kofta curry, jackfruit masala fry, jackfruit biryani… But this raw jackfruit Shaami kababs are my all-time favorite, it’s a great appetizer for any party or get together or for evening snacks. While we were leaving the resort after our blissful stay the staff gave us a huge raw jackfruit… I was wondering how will I finish that… but to our surprise we enjoyed every dish possible with that jackfruit and at last when I made these jackfruit Shammi kebabs, I thought why not share with you all my recipe of Kathal ke Shammi kababs, I make it almost the same way I prepare mutton shami kababs and every time I enjoy it more than any non-vegetarian kababs and I bet you will love them too and enjoy it with your loved ones…

 

jack

JACKFRUIT TREE WITH PEPPER PLANT CREEPING ON THE TREE.

Raw Jackfruit is known as vegetarian’s mutton because its taste and texture are very similar to mutton. It’s a delight to vegetarians and when I make them for my hardcore non-vegetarian friends they enjoy it thinking it’s made of mutton keema until I reveal the secret no one can tell…

Do try the recipe and I am sure you will like it and enjoy with your loved ones. Have shared more vegetarian appetizers on my blog do click on the names given here to check their recipes hope you will enjoy them too CRISPY CAJUN POTATOES, KALE CHANE KI SHAMI KEBAB, KOLKATA STYLE VEGETABLE CHOP, TANDOORI ALOO, PANEER TIKKA

FullSizeRender_7RECIPE FOR KATHAL KE SHAAMI KABAB
Ingredients :

  • 500 gms – Kathal (Raw Jackfruit) peeled cored and chopped into cubes
  • ¾ th cup – Chana Dal soaked overnight (Bengal gram)
  • 2 to 3 – Laung (Cloves)
  • 2 to 3 – Choti Elachi (Green Cardamom)
  • 2 nos – Badi Elachi (Black Cardamom)
  • 8 to 9 nos – Sabut Kalimirch (Whole Peppercorns)
  • 1” inch – Stick of Cinnamon (Dalchini)
  • 1 small Bay leaf (Tejpatta)
  • 2 to 3 – Sukhi Lal Mirch Sabut (Whole dry red chilies)
  • 1” inch – Ginger chopped finely
  • 2 tbsp – Garlic chopped finely
  • 1 tsp – Green chilly chopped finely to be added while boiling
  • 1 tsp – Red chilly powder
  • ½ tsp – Haldi powder (Turmeric)
  • 1 big – Onion chopped finely
  • 1 tsp – Meat masala
  • ½ tsp – Shahi Jeera (Black cumin)
  • 1 tbsp – Amchoor powder (Dry raw mango powder)
  • 8 tbsp – Dry Breadcrumbs or as needed
  •  A handful of chopped fresh Coriander leaves
  • 1 tbsp – Chopped Green chilies to add at the end
  • Salt to taste
  • 1 tbsp – Oil to cook the jackfruit
  • 1 tbsp – Oil to fry the Onions
  • Oil to shallow fry the kababs
  • Dahi chutney to serve with
  • Onion rings and lemon wedges to serve with

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METHOD:

  1. Apply oil on the blades of your knife and your fingers cut the raw Jackfruit into thick slices remove the skin and core part and cut the flesh into cubes as shown below. (the cutting of jackfruit is a tricky part as it is a hard vegetable and tough to cut also it leaves a sticky resin while cutting so applying oil is necessary to avoid sticky knife and hands)

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  1. Heat 1 tbsp oil in a pan add the whole spices like laung, elachi, badi elachi, sabut kalimirch, dalchini, tejpatta, sabut sukhi lal mirch and let them release the aroma.
  2. Add to it chopped ginger, garlic and green chilies and fry for a few seconds till the garlic is light pink in colour.
  3. Add the chopped raw jackfruit pieces and the soaked chana dal and give it a good mix add the red chilly powder, turmeric powder and fry for few minutes add salt to taste, pour in some water just enough to cook the jackfruit and the chana dal till tender (remember we are not going to drain the extra water so the water should be just enough so that when the jackfruit and dal is cooked thoroughly it should be all absorbed or all the moisture should be dried up when cooked).
  4. When the jackfruit and dal has cooked fully switch off the flame and let the mixture cool down to room temperature.
  5. Take out the big whole spices like dalchini bay leaf and badi elachi, discard them as they are difficult to be ground with the mixture, rest of the mixture grind in a food processor or a mixer grinder jar.
  6. After grinding if you feel the mixture is wet to handle then cook the mixture for a while till you feel it has lost all the extra moisture.
  7. Meanwhile, add 1 tbsp oil in a pan add shahi jeera let it splutter then add the chopped onions and fry till pink, add the meat masala or a bit of garam masala if you wish and add the above ground mixture to this and cook for few minutes till mixed well.
  8. Take out the mixture in a big plate or a big bowl and let it cool a bit so it can be easy to handle.
  9. Add bread crumbs to it to bring it to a soft dough like consistency, don’t add too much breadcrumbs as it will spoil the taste of the kebabs.
  10. Add chopped coriander leaves, chopped green chilies, amchoor powder, taste the seasoning and adjust accordingly.
  11. Knead the mixture to incorporate everything evenly, make small balls and shape into small tikkis or shaami kababs.
  12. Refrigerate the molded kababs for half an hour.
  13. While serving heat a pan or tawa add oil about 2 to 3 tbsp and place the kebabs to shallow fry on medium heat till golden brown on both the sides, (Be careful while flipping them as they are tender and can break, and do not overcrowd the pan as it would be difficult to flip the kababs)
  14. Serve piping hot with dahi chutney, sliced onions and lemon wedges.

FullSizeRender_5 (1)NOTES:

  1. Every jackfruit takes different time to cook so I have cooked mine in a pan to keep an eye on it so that it doesn’t get overcooked, if it gets overcooked it will not have the same texture of the kebabs.
  2. If you know your jackfruit then you can alternatively cook the jackfruit in a cooker for one whistle that way it would be cooked faster, but I always feel that cooking in the pan on medium to slow flame gives much better kababs taste wise and texture wise both. It’s up to your preferences how you want to cook it.
  3. The spices can be adjusted according to your preference.
  4. Always fry the kababs on medium flame not on high flame as it may overcook and burn your kababs.

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KATHAL KE SHAAMI KABAB(Raw Jackfruit Shaami Kababs)
 
Author:
Recipe type: Appetizers, Veg
Ingredients
  • 500 gms – Kathal (Raw Jackfruit) peeled cored and chopped into cubes
  • ¾ th cup – Chana Dal soaked overnight (Bengal gram)
  • 2 to 3 – Laung (Cloves)
  • 2 to 3 – Choti Elachi (Green Cardamom)
  • 2 nos – Badi Elachi (Black Cardamom)
  • 8 to 9 nos – Sabut Kalimirch (Whole Peppercorns)
  • 1” inch – Stick of Cinnamon (Dalchini)
  • 1 small Bay leaf (Tejpatta)
  • 2 to 3 – Sukhi Lal Mirch Sabut (Whole dry red chilies)
  • 1” inch – Ginger chopped finely
  • 2 tbsp – Garlic chopped finely
  • 1 tsp – Green chilly chopped finely to be added while boiling
  • 1 tsp – Red chilly powder
  • ½ tsp – Haldi powder (Turmeric)
  • 1 big – Onion chopped finely
  • 1 tsp – Meat masala
  • ½ tsp – Shahi Jeera (Black cumin)
  • 1 tbsp – Amchoor powder (Dry raw mango powder)
  • 8 tbsp – Dry Breadcrumbs or as needed
  • A handful of chopped fresh Coriander leaves
  • 1 tbsp – Chopped Green chilies to add at the end
  • Salt to taste
  • 1 tbsp – Oil to cook the jackfruit
  • 1 tbsp – Oil to fry the Onions
  • Oil to shallow fry the kababs
  • Dahi chutney to serve with
  • Onion rings and lemon wedges to serve with
Instructions
  1. Apply oil on the blades of your knife and your fingers cut the raw Jackfruit into thick slices remove the skin and core part and cut the flesh into cubes as shown below. (the cutting of jackfruit is a tricky part as it is a hard vegetable and tough to cut also it leaves a sticky resin while cutting so applying oil is necessary to avoid sticky knife and hands)
  2. Heat 1 tbsp oil in a pan add the whole spices like laung, elachi, badi elachi, sabut kalimirch, dalchini, tejpatta, sabut sukhi lal mirch and let them release the aroma.
  3. Add to it chopped ginger, garlic and green chilies and fry for a few seconds till the garlic is light pink in colour.
  4. Add the chopped raw jackfruit pieces and the soaked chana dal and give it a good mix add the red chilly powder, turmeric powder and fry for few minutes add salt to taste, pour in some water just enough to cook the jackfruit and the chana dal till tender (remember we are not going to drain the extra water so the water should be just enough so that when the jackfruit and dal is cooked thoroughly it should be all absorbed or all the moisture should be dried up when cooked).
  5. When the jackfruit and dal has cooked fully switch off the flame and let the mixture cool down to room temperature.
  6. Take out the big whole spices like dalchini bay leaf and badi elachi, discard them as they are difficult to be ground with the mixture, rest of the mixture grind in a food processor or a mixer grinder jar.
  7. After grinding if you feel the mixture is wet to handle then cook the mixture for a while till you feel it has lost all the extra moisture.
  8. Meanwhile, add 1 tbsp oil in a pan add shahi jeera let it splutter then add the chopped onions and fry till pink, add the meat masala or a bit of garam masala if you wish and add the above ground mixture to this and cook for few minutes till mixed well.
  9. Take out the mixture in a big plate or a big bowl and let it cool a bit so it can be easy to handle.
  10. Add bread crumbs to it to bring it to a soft dough like consistency, don’t add too much breadcrumbs as it will spoil the taste of the kebabs.
  11. Add chopped coriander leaves, chopped green chilies, amchoor powder, taste the seasoning and adjust accordingly.
  12. Knead the mixture to incorporate everything evenly, make small balls and shape into small tikkis or shaami kababs.
  13. Refrigerate the molded kababs for half an hour.
  14. While serving heat a pan or tawa add oil about 2 to 3 tbsp and place the kebabs to shallow fry on medium heat till golden brown on both the sides, (Be careful while flipping them as they are tender and can break, and do not overcrowd the pan as it would be difficult to flip the kababs)
  15. Serve piping hot with dahi chutney, sliced onions and lemon wedges.
Notes
1. Every jackfruit takes different time to cook so I have cooked mine in a pan to keep an eye on it so that it doesn’t get overcooked, if it gets overcooked it will not have the same texture of the kebabs.
2. If you know your jackfruit then you can alternatively cook the jackfruit in a cooker for one whistle that way it would be cooked faster, but I always feel that cooking in the pan on medium to slow flame gives much better kababs taste wise and texture wise both. It’s up to your preferences how you want to cook it.
3. The spices can be adjusted according to your preference.
4. Always fry the kababs on medium flame not on high flame as it may overcook and burn your kababs.
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